Life has suddenly moved back to a hectic pace. Funny how going back to a full-time job will do that to you! I'm going to try my best to still give you delicious recipes to make, but you can always keep up with me at my new gig with The Kitchn. And for those busy, hard-working parents out there, this one-pan roasted chicken dinner is dedicated to you.

The last time I tested Thanksgiving dishes, my team came up with a brilliant idea: roast a butterflied whole turkey right over the stuffing. It was easy, delicious, and you ended up with 2 dishes in one. My version mashes up roast chicken, stuffing, and chicken parm into one dish: toss together cherry tomatoes, bread cubes, and Parmesan cheese, then top with chicken thighs and bake. The cherry tomatoes get sweet and pop open, and the juices from the chicken drip down to moisten the stuffing. When the chicken's ready, take it off to rest and bake the stuffing with a layer of mozzarella on top because, well, it's not chicken parm without ooey, gooey cheese. (Click "Read More" below for the full recipe.)

I've really come to appreciate curries lately - I can cook protein, vegetables, and sauce together, serve it over rice from a rice cooker that I turn on before I leave the house in the morning, and clean only one pan after dinner. Who doesn't love that? As long as I have curry paste and coconut milk, what goes into it is flexible. For me, it's usually determined by what's in season or needs to be used up in the fridge.

This easy, healthy curry recipe has a creamy sauce made of coconut milk and Thai green curry. Note that Thai curry pastes vary greatly in salt and spice level. In my testing, Mae Ploy was dry, salty, and super-spicy (completely blowing out my palate when I used too much the first time around), whereas Thai Kitchen was mild and more paste-like. Whatever paste you have will work, just err on using less in the beginning knowing you can add more later in the cooking after you've had a chance to taste it. Seared tofu, shrimp, and baby bok choy simmer for just a few minutes in the spicy sauce, making this a dish you can cook in the same amount of time it takes to steam the rice you'll serve it over. (Click "Read More" below for the full recipe.)

One of the first things I proudly learned to "cook" in my teens was the hamburger or tuna meals in a box. I was amazed that I could brown some meat, add noodles, a packet of seasoning, and water or milk, then watch turn into a salty, creamy, satisfying meal. And all made in one pan!

I've been on a mission to recreate these casseroles, starting with a hamburger stroganoff. In that recipe, I learned to use a flavorful cooking liquid, a bit of flour for thickening, and egg noodles for quick cooking. This recipe is a grownup creamy stovetop tuna casserole, with a from-scratch sauce and good-quality tuna. Simmer seared mushrooms, onion, and egg noodles in milk flavored with a bit of Dijon mustard. Stir in peas, cheddar cheese, tuna, and sour cream at the end, and if you feel a little nostalgic, sprinkle on some toasted breadcrumbs or cracker crumbs when serving. I love that this homey dish comes together in one pot quickly and that I usually have most of the ingredients in my pantry! (Click "Read More" below for the full recipe.)